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RYAN NEIL’S HAGGIS, BASHED NEEPS & CHAMPIT TATTIES

Champit Tatties
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

For the haggis
100ml Borderfields Cold Pressed Rapeseed Oil
720g Campbell’s Lothian Haggis
1 swede
200g mashed potato
2 eggs, whisked
100g porridge oats
20g chives, chopped
225g butter
30ml white wine vinegar

For the whisky cream sauce
75ml Glengoyne whisky
200ml veal jus
50ml double cream
40g Arran mustard

METHOD

  1. To begin cut six 100g rounds of haggis and put the remaining 120g to the side for later.
  2. Peel the swede and cut into small chunks. Cook in boiling water until a knife passes through easily, drain, and allow to cool.
  3. With the remaining haggis create 12 balls and dip each ball in the flour, followed by the egg, and finally the porridge oats. Repeat until all balls are coated and then place in the fridge.
  4. In a pre-heated saucepan flambé the whisky to burn off any alcohol. Then add the veal jus, double cream, and the mustard and allow to simmer.
  5. Meanwhile add the swede, a knob of butter and a splash of water to a food processor and blitz until smooth.
  6. Pre-heat your oven to 180°C. Using a 3 inch metal ring, layer the haggis rounds topped with the mash. Put the haggis and mash rings into the oven and cook for around 15-20 minutes.%3